Raisin Bran Muffins
- Total Time
Our healthier-version of this classic muffin is a reminder that home baked really is best. Swap in chopped walnuts for the raisins, if you like.*
cooking spray2 spray(s)
whole wheat flour1 cup(s)
uncooked wheat bran⅔ cup(s)
sea salt¼ tsp
baking soda1 tsp
ground cinnamon1 tsp
regular butter¼ cup(s), softened
unpacked light brown sugar⅔ cup(s), or turbindo sugar
low-fat buttermilk1 cup(s)
raisins1 cup(s), chopped
- Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.
- In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.
- Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.
- Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.